ERASMUS+ I AM MY LIFE HERO Traditional Cypriot Foods

Cypriot Cuisine: The variety that the Cypriot cuisine holds has been described as a Gastronomic Crossroad, hence highlighting the influences of cultures from the Ptolemais, the Romans, the Franks, Venetians, Ottomans and the British. The Cypriot cuisine is also a combination of tastes from all over the Middle East. Main ingredients include olive oil, spices, herbs aromatics, vegetables and legumes.

Halloumi Famous as the Cypriot cheese, Halloumi is a semi-hard, white cheese produced from sheep and goat milk or/and cow’s milk. It is eaten raw, on the grill, in pitta, in salads or/and in food.

Sheftalies Sheftalies, look like small kebabs. They are small burger-like bites made from lamb or pork minced meat, mixed with a lot of cinnamon, parsley and onion which are then wrapped in caul fat. They are usually cooked on the charcoal or/and in the oven.

Koupepia Koupepia are vine leaves stuffed with rice, minced pork, spices and parsley. They are definitely one of the popular dishes. They are eaten cooked and combined with yogurt and salad.

Kolokasi Kolokasi is a root, similar to potato. In Cyprus, Kolokasi is cultivated and cooked since the Roman years. It is usually cooked in the pot ‘Yahne’, with pork or chicken, celery, a lot of tomato, and onion.

Koupes Koupes are usually eaten as a snack. They are made with bulgur wheat, which makes the outside of the Koupa, and is stuffed with pork minced, spices, and is deep fried in oil. They have a golden-brown color and are eaten with drops of lemon on top.

Trahanas It is produced in the summer months from milk and wheat. It is consumed as a soup in winter after it is cooked in water or chicken stock. For more taste, pieces of Halloumi are added to the plate.

Souvla or Souvlakia The most traditional food is souvla or souvlakia. Lamb or goat or pork meat are cut n big or small pieces and are prepared on charcoal. They are served warm, in a Cypriot pitta with salad and potatoes.

Makaronia tou Fournou “Makaronia tou Fournou” or otherwise known as Pastitsio is never absent from any festive table. Three or even four layers of pasta, minced meat, rich béchamel cream and plenty of herbs tickle the taste buds of the mouth.

Keftedes Minced meat mixed with potato, spices, parsley, onion, egg and bread crumbs. They are fried until they become crunchy and are served with salad and yogurt.

Loukanika Most Loukanika are covered with a layer that holds them in shape. They are made of pork meat/minced, herbs and red wine. They are pressed together and are smoked with aromatic wood. They are cooked in different ways but mostly grilled or on charcoal.

Ravioles A traditional pasta with a filling of Anari cheese (soft white cheese) or Halloumi. They are cooked in hot water or chicken stock and are served with some cheese on top.